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Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts

Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts

by Pam on November 19, 2013

I saw this recipe on Closet Cooking[1] and decided it would pair beautifully with the simple turkey I was preparing for an early Thanksgiving meal. It was very simple to make and tasted wonderful. The only thing I would do differently next time would be to dice the bread smaller. The sausage flavor was delicious and it’s flavor went so well with the mushrooms and bread. I loved the bit of crunch the water chestnuts gave to this stuffing. Thanks for the terrific recipe Kevin[2]!

Preheat the oven to 350 degrees.

Heat the oil in a pan over medium heat. Remove the sausage from it’s casing and cook until no longer pink, making sure to break the meat up into crumbles, about 5 minutes. Add the butter, onions, and celery to the pan then sauté until tender, about 7 minutes. Add the mushrooms, garlic, thyme, sage, sea salt and freshly cracked pepper, to taste then sauté until everything is tender and just starting to brown, about 7 minutes. Add the quarter cup of chicken broth (or wine), deglaze the pan and simmer until most of the liquid has evaporated.

Mix the sausage, vegetables, parsley, chestnuts, and bread in a large bowl then mix in the broth until all of the bread is moist but not soggy. Pour the mixture into a baking dish coated in cooking spray and cover with foil. Bake in the oven for 20 minutes. Remove the tin foil and continue cooking until the top turns nice and golden brown, about 10 minutes.



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Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts




Yield: 8+

Prep Time: 10 min.

Cook Time: 45-50 minutes



Ingredients:

1 tbsp olive oil
3 links of turkey Italian sausage, casings removed
1 tbsp butter
1/2 cup onion, diced
1/2 cup celery, diced
8 oz mushrooms, chopped
2 cloves garlic, minced
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
Sea salt and freshly cracked pepper, to taste
1/4 cup of chicken broth (or white wine)
1 handful parsley, chopped
1 can of sliced water chestnuts, chopped
1 day old loaf Italian bread cut into bite sized cubes
2 cups chicken broth, warm

Directions:

Preheat the oven to 350 degrees.

Heat the oil in a pan over medium heat. Remove the sausage from it’s casing and cook until no longer pink, making sure to break the meat up into crumbles, about 5 minutes. Add the butter, onions, and celery to the pan then sauté until tender, about 7 minutes. Add the mushrooms, garlic, thyme, sage, sea salt and freshly cracked pepper, to taste then sauté until everything is tender and just starting to brown, about 7 minutes. Add the quarter cup of chicken broth (or wine), deglaze the pan and simmer until most of the liquid has evaporated.

Mix the sausage, vegetables, parsley, chestnuts, and bread in a large bowl then mix in the broth until all of the bread is moist but not soggy. Pour the mixture into a baking dish coated in cooking spray and cover with foil. Bake in the oven for 20 minutes. Remove the tin foil and continue cooking until the top turns nice and golden brown, about 10 minutes.



Adapted recipe and photos by For the Love of Cooking
Original recipe by Closet Cooking

References

  1. ^ Closet Cooking (www.closetcooking.com)
  2. ^ Kevin (www.closetcooking.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Stuffing with Turkey Italian Sausage, Mushrooms, and Chestnuts

Stuffing with Turkey Italian Sausage, Mushrooms, and Chestnuts

by Pam on November 19, 2013

I saw this recipe on Closet Cooking[1] and decided it would pair beautifully with the simple turkey I was preparing for an early Thanksgiving meal. It was very simple to make and tasted wonderful. The only thing I would do differently next time would be to dice the bread smaller. The sausage flavor was delicious and it’s flavor went so well with the mushrooms and bread. I loved the bit of crunch the chestnuts gave to this stuffing. Thanks for the terrific recipe Kevin[2]!

Preheat the oven to 350 degrees.

Heat the oil in a pan over medium heat. Remove the sausage from it’s casing and cook until no longer pink, making sure to break the meat up into crumbles, about 5 minutes. Add the butter, onions, and celery to the pan then sauté until tender, about 7 minutes. Add the mushrooms, garlic, thyme, sage, sea salt and freshly cracked pepper, to taste then sauté until everything is tender and just starting to brown, about 7 minutes. Add the quarter cup of chicken broth (or wine), deglaze the pan and simmer until most of the liquid has evaporated.

Mix the sausage, vegetables, parsley, chestnuts, and bread in a large bowl then mix in the broth until all of the bread is moist but not soggy. Pour the mixture into a baking dish coated in cooking spray and cover with foil. Bake in the oven for 20 minutes. Remove the tin foil and continue cooking until the top turns nice and golden brown, about 10 minutes.



Print[3]

Save[4]



Stuffing with Turkey Italian Sausage, Mushrooms, and Chestnuts




Yield: 8+

Prep Time: 10 min.

Cook Time: 45-50 minutes



Ingredients:

1 tbsp olive oil
3 links of turkey Italian sausage, casings removed
1 tbsp butter
1/2 cup onion, diced
1/2 cup celery, diced
8 oz mushrooms, chopped
2 cloves garlic, minced
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
Sea salt and freshly cracked pepper, to taste
1/4 cup of chicken broth (or white wine)
1 handful parsley, chopped
1 can of sliced water chestnuts, chopped
1 day old loaf Italian bread cut into bite sized cubes
2 cups chicken broth, warm

Directions:

Preheat the oven to 350 degrees.

Heat the oil in a pan over medium heat. Remove the sausage from it’s casing and cook until no longer pink, making sure to break the meat up into crumbles, about 5 minutes. Add the butter, onions, and celery to the pan then sauté until tender, about 7 minutes. Add the mushrooms, garlic, thyme, sage, sea salt and freshly cracked pepper, to taste then sauté until everything is tender and just starting to brown, about 7 minutes. Add the quarter cup of chicken broth (or wine), deglaze the pan and simmer until most of the liquid has evaporated.

Mix the sausage, vegetables, parsley, chestnuts, and bread in a large bowl then mix in the broth until all of the bread is moist but not soggy. Pour the mixture into a baking dish coated in cooking spray and cover with foil. Bake in the oven for 20 minutes. Remove the tin foil and continue cooking until the top turns nice and golden brown, about 10 minutes.



Adapted recipe and photos by For the Love of Cooking
Original recipe by Closet Cooking

References

  1. ^ Closet Cooking (www.closetcooking.com)
  2. ^ Kevin (www.closetcooking.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Cheese Tortellini Soup with Turkey Italian Sausage and Kale

Cheese Tortellini Soup with Turkey Italian Sausage and Kale

by Pam on February 28, 2013

I love making soups with pasta and turkey Italian sausage… they pair so nicely together. I have a recipe for a soup[1] that I have made often that always tastes really good. This time I wanted a different variation of that soup[2]. Something simple and hearty that would feel good on my sore throat. I used homemade chicken broth[3] in the refrigerator that I just made after roasting a chicken[4]. I formed some little meatballs with the turkey Italian sausage and cooked them until golden brown then added a big dose of minced garlic before adding the fresh chicken broth. I added the cheese tortellini and chopped kale when the broth started to boil then turned the soup down to medium and cooked for a few minutes until the tortellini was cooked through. I didn’t need to season it at all due to the flavorful broth and turkey Italian sausage. I served this soup with the homemade Whole Wheat French Bread[5] that I made. It was a healthy and hearty dinner that we all loved. I’ve had the leftover soup for lunch for the last two days and it just gets better and better.

Heat the olive oil in a large Dutch oven over medium high heat. Remove the turkey Italian sausage from it’s casings and form into tiny meatballs. Place the meatballs into the HOT Dutch oven and cook for 5 or so minutes, or until golden brown on all sides. Add the minced garlic and cook, stirring constantly  for 1 minute. Add the chicken broth then bring to a slight boil. Add the cheese tortellini and chopped kale and cook for 5-7 minutes, or until the pasta has cooked through. Taste the soup and season with sea salt and freshly cracked pepper, if needed, to taste.

Ladle the soup into bowls and serve. Enjoy.



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Cheese Tortellini Soup with Turkey Italian Sausage and Kale




Yield: 8

Prep Time: 5 min.

Cook Time: 15 min.

Total Time: 20 min.



Ingredients:

1 tsp olive oil
5 links of turkey Italian sausage, removed from casings, and formed into tiny meatballs
3 cloves of garlic, minced
8 cups of homemade chicken broth (or store bought works too)
1 package of cheese tortellini
2 cups of fresh kale, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a large Dutch oven over medium high heat. Remove the turkey Italian sausage from it’s casings and form into tiny meatballs. Place the meatballs into the HOT Dutch oven and cook for 5 or so minutes, or until golden brown on all sides. Add the minced garlic and cook, stirring constantly for 1 minute. Add the chicken broth then bring to a slight boil. Add the cheese tortellini and chopped kale and cook for 5-7 minutes, or until the pasta has cooked through. Taste the soup and season with sea salt and freshly cracked pepper, if needed, to taste.

Ladle the soup into bowls and serve. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

 

References

  1. ^ soup (www.gordon-ramsay-recipe.com)
  2. ^ soup (www.gordon-ramsay-recipe.com)
  3. ^ homemade chicken broth (www.gordon-ramsay-recipe.com)
  4. ^ Maple-Mustard Glazed Roasted Chicken (www.gordon-ramsay-recipe.com)
  5. ^ Whole Wheat French Bread (www.gordon-ramsay-recipe.com)
  6. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  7. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)